Preheat oven to 275 degrees. Place eggs, sugar and coffees in a large mixing bowl. Mix well. Add the Kahlua and milk. Fill 4 custard cups with the ...

Carefully trim breasts. Remove wings and all bones; reserve for stock. Separate skin from flesh to create pocket; do not remove skin. Reserve. (See ...

Combine stock, bones, mirepoix and bouquet garni in stock pot. Heat to simmering; simmer for 1 to 1-1/2 hours to develop flavors. Add reserved ...

TO SERVE Coat platter with thin layer of amber aspic 2 hours prior to service. Referring to platter photograph, arrange lotus root neck sausage and ...

Thoroughly blend all ingredients several hours before using to allow flavors to ...

Peel and seed squash; trim into 8 small wedges. Combine remaining ingredients; pour over squash. Cover; refrigerate for 12 hours. Place in saucepan; ...

Portion each trout into 4 strips; wrap each half around 1 carrot stick and 1 ginger slice. Place in glass dish; pour warm brine over. Cure for 24 to ...

Combine all ingredients in bowl. Cover; refrigerate for 4 to 6 hours. Adjust seasoning prior to ...

Place all ingredients in blender or food processor. Cover and blend, stopping occasionally to scrape sides, until smooth. Pour into loaf pan, 9 X 5 ...

Extract juice from pineapple (2 cups) and limes (1/4 cup) , using juice extractor. Mix juices and sugar; refrigerate until chilled. Just before ...